Soft cabra cheese on top like cottage cheese. Cottage cheese does not melt: what to do

Homemade cheese is not only delicious, but also very useful product both for an adult and for a small children's growing organism. After all, it is in homemade, and not in store-bought dairy products, that calcium and other necessary and important substances are the most abundant. That is why I prefer to cook cheese from cottage cheese and milk for my kids at home, on my own.

I also often bake cheesecakes from homemade cottage cheese. because they leave us with a bang.

Ingredients needed to make homemade cheese:

• homemade milk 0.5 l
• cottage cheese 1 kg
• salt 1 tsp
• eggs 2 pcs.
• soda 1 tsp
• butter 50 gr.

Cheese from cottage cheese and milk at home, recipe with photo:

Making delicious cheese with your own hands at home is quite simple, and for cooking I use only homemade cheese. fresh food bought on the market. From store-bought milk and cottage cheese cheese will be completely different.

Pour milk into a saucepan and put on fire. Bring milk to a boil and add cottage cheese to it, but do not boil.

We do not stop stirring the curd-milk mass with a wooden spoon, we wait until the whey separates from the curd.

When the process of separating the curd from the whey is completed, we throw the curd into a colander, let the excess liquid drain. In this case, the curd becomes viscous.

Separately, break two eggs into a bowl.

Beat the eggs well with a mixer or whisk and add soda and salt to them. Mix well too.

Pour the drained cottage cheese into a bowl.

Pour the egg mixture into it.

We begin to mix everything, interacting with the acidic curd medium, the soda begins to hiss and foam, as if it were extinguished with vinegar. At the same time, the mass acquires a not very pleasant peculiar smell. However, you should not panic, thinking that everything has gone bad and you will have to throw the contents into the trash can. The cheese will melt and there will be no trace of the smell.

Put the butter in the pan, wait until it melts.

We send the curd-egg mass to the oil and begin to stir continuously.

The curd begins to melt and the mass acquires a uniform consistency. If you do not interfere with it, then the cottage cheese will take on a crust and lumps will appear in the cheese, which is not very good.

Pour the finished cheese mass into a mold or bowl, greased with oil. We are waiting for complete cooling.

Take the cheese out of the mold and put it on a plate. Cheese from cottage cheese and milk, made at home, is ready.

Many products that are in demand among consumers may not provide any special health benefits. They are manufactured on an industrial scale from dubious components using a variety of chemical substances. These products include the most different sausages and sausages shop sauces and melted cheese. But they can be prepared on your own at home from proven products. Let's talk on www.site about how to cook processed cheese at home, we will give a proven recipe for this.

Homemade processed cheese - recipe number 1

To prepare this option at home processed cheese you need to prepare half a kilogram of high-quality, high-fat content). You will also need a teaspoon of soda, some salt, spices and herbs (depending on your taste preferences).

Prepare a couple of saucepans of different diameters, since melted cheese must be cooked in a water bath. Fill a large pot with water and put it on a medium heat.

Put cottage cheese with soda in the second saucepan. Thoroughly knead the cottage cheese with a fork so that there are no lumps in it, and also so that it mixes well with soda.

After the water in a large pot begins to boil, you need to reduce the heat. In such a water bath, place a saucepan with cottage cheese.

After about a minute, the cottage cheese will begin to melt little by little, changing its consistency to a more liquid and homogeneous one. It must be constantly stirred so that it does not stick to the bottom of the pan.
At a certain stage of cooking, the cottage cheese will become completely liquid, however, small grains will be visible in it. Keep such a mass in a water bath with constant stirring until it becomes completely liquid and the specific smell (sour and curd) disappears.

After the cottage cheese becomes a dense liquid, painted in a milky color, the processed cheese can be considered ready. Without removing from the water bath, salt it, pepper and add spices and herbs (depending on your taste preferences). After pour the cooked cheese into a mold and leave to cool completely. Next, put it in the refrigerator. Please note that such cheese can be stored for no more than five days.

How to cook homemade processed cheese from cottage cheese (recipe number 2)

To prepare this version of the dish, you need to prepare half a kilogram of cottage cheese (fatty, homemade), one hundred grams of high-quality butter, one fresh egg and half a teaspoon of salt and soda.

Combine cottage cheese with butter (pieces), egg, salt and soda. Grind this mixture with a blender so that it becomes homogeneous. Place the curd mass in a water bath (how to organize it is described in the previous recipe) and cook with constant stirring until it is completely melted.

Grease a cheese mold with butter. Pour the cheese mixture into it and set aside until completely cooled. Store cooked processed cheese exclusively in the refrigerator.

Processed cheese at home recipe number 3

To prepare this version of processed cheese, you need to prepare half a kilogram of cottage cheese, half a glass of milk, a couple of tablespoons of butter. You will also need some salt (depending on your taste preferences) and half a teaspoon of baking soda.

First of all, mash the cottage cheese with a fork so that there are no lumps in it. Then add baking soda to it and stir. Then add milk and stir until smooth.

Place the prepared mass in a water bath. Cook with constant stirring. After the cottage cheese begins to melt, add butter and spices to it. Can be used to make homemade cream cheese ground pepper, garlic (passed through a garlic press), herbs, paprika, cumin, etc. You can also add chopped ham or salami to the mixture. Pour the hot mass into containers and cool.

Homemade processed cheese with mushrooms

To prepare such delicious dish you need to prepare two hundred and fifty grams soft cottage cheese, one hundred grams of butter, half a teaspoon of salt and soda. You will also need one egg, two hundred grams of champignons and three tablespoons of vegetable oil.

Mash the cottage cheese with a fork, combine it with an egg, salt, soda and butter room temperature. Grind with a blender until smooth. Place the container with the resulting mass in a water bath and boil for fifteen to twenty minutes with constant stirring.

Chop the mushrooms and fry vegetable oil, slightly salty. Stir prepared mushrooms into hot cheese mixture. Transfer the prepared mixture to a suitable container and leave to cool completely.

Homemade melted cheese is great alternative purchased product. It can be used to prepare most different snacks, regular sandwiches and delicious soups. Such cheese can also be given to children, because it is prepared from completely safe products.

Modern people are increasingly appreciating everything natural. It is not surprising, because there are so many products on sale that contain flavor enhancers, flavors and colors, as well as preservatives that extend their shelf life. And if the product is natural, then it costs an order of magnitude more expensive. Take, for example, cheeses. Increasingly, they are found in Palm oil which is harmful to health. To obtain pure product, many people prepare hard cheese at home. We invite you to learn how to make hard cheese, recipes for its home preparation.

Cottage cheese - recipes

Hard cottage cheese cheese with milk - recipe number 1

If you like cheeses, but do not yet have experience in preparing this product, then you can try to make a delicious homemade cheese according to the classic recipe. It is simple, so the result will certainly please you, even if you are new to cheese making.

Ingredients: dry cottage cheese - 1 kg; milk - 1 l; salt, soda - 1 tsp each; butter - 100 g; chicken eggs - 2 pcs.

First, it is worth noting that it is better to choose low-fat cottage cheese, and milk with a short shelf life. If you use ultra pasteurized, the cheese may not come out.

So, prepare a pan with a thick bottom or a cauldron. Pour milk into it, bring to a boil. Put cottage cheese into hot milk. Reduce the heat to a minimum, mix the mass well for 5-7 minutes, until the separation of the whey from the cheese clots becomes apparent. The next step is to separate the clots from the liquid. This can be done using a sieve or ordinary gauze. Squeeze out the cheese mass to remove any remaining whey. The mass should be almost dry.

We shift the future cheese into a cauldron, add softened butter, salt, soda and eggs to it. Stir continuously over medium heat. Do not leave the product unattended, otherwise it will burn. Gradually, the cheese clots will melt and become viscous. At first it may seem that curd grains are not in in full melted, besides, the mass looks quite liquid. Just keep boiling it for a while, the cheese will gradually become thicker and soon it will become impossible to mix it, as it will stick to the spatula or slotted spoon in a large clot.

After about 20 minutes, you can turn off the fire and transfer the viscous mass to Plastic container. We send the cooled cheese to the refrigerator for several hours. The degree of its rigidity depends on the cooking time of the cheese at the final stage. The more you boil it, the harder the product will turn out. Adjust the degree of salinity to your liking. Someone loves more salty cheeses, then it is worth putting not 1 spoonful of salt, but, for example, one and a half. If you treat children with this product, then it is not advisable to put a lot of salt.

if you love spicy cheese You can add spices to it according to your taste. Great option- paprika, cumin, Provencal herbs, basil. Some even add chopped dry sausage and garlic to the cheese mass. Often cheeses are flavored with herbs. If you would like to add any of the listed additives to your cheese, do it at the stage when the cottage cheese melts, that is, boils down, turning into a viscous mass. This is the best time to apply additional ingredients.

Cottage cheese cheese at home without milk - recipe number 2

Homemade soft cottage cheese without milk according to this recipe is similar to the previous one, the only difference is that milk is not used here. The cheese will turn out tender with a pleasant texture. Let's try to make it, shall we?

Ingredients: fresh crumbly cottage cheese - 1 kg; salt and soda - 1 tsp each; butter - 100 g; 2 eggs.

Advice! The drier the cottage cheese, the harder the cheese will end up. Pay attention to this when buying. If you only have soft, moist cottage cheese available, just increase the boil time by a third.

Pour the cottage cheese into a bowl and sprinkle its surface with soda. Now you need to mix everything so that the soda grains are evenly distributed in the curd.

At the same time, we knead the lumps with our hands, they should not be. Leave the bowl alone for about 3-4 hours. This time is necessary for the soda to react with the lactic acid contained in the curd. After waiting for the indicated time, pay attention to the color of the cottage cheese - it will turn yellow, this indicates that you can proceed to further actions.

Add eggs, melted butter and salt to our mass. Thoroughly mix the contents of the bowl so that all the ingredients are combined. Now we need to prepare water bath. Transfer the curd mass to a small saucepan, and place a larger container on the stove, pouring a little water into it. When it boils, drop a small pot of cottage cheese into it.

The mass will begin to gradually heat up, and your task is to stir it constantly. Do this for 20-30 minutes, the consistency of the contents will change, turning into a viscous and sticky mass. When the curd grains are completely melted, the cheese can be transferred to any form. It can be a small bowl, a plastic container, or silicone mold. After cooling the cheese room temperature It is recommended to put it in the refrigerator for 6-10 hours. Now you can taste the product. Enjoy your meal!

Here were presented the most simple recipes homemade hard cheese that even people who have never stood at the stove before can cook. And you can eat such cheese without fear for the health of your children.

Homemade processed cheese is very easy to prepare, the main thing is to cook it from high-quality (real) cottage cheese. Delicious, beautiful, healthy, real processed cheese from cottage cheese.

For the preparation of processed cheese, I buy cottage cheese on the market. The cottage cheese should not be sour, of any fat content. The cottage cheese that was frozen will also do. Cooking processed cheese is also a good way to process a little stale cottage cheese.

INGREDIENTS


cottage cheese - 0.5 kg;
soda - 0.5 tsp;
salt - 1 teaspoon;
chicken egg - 1 pc.

COOKING METHOD

Pour water into the pan (about 1/3) and put on fire. You also need to pick up a metal bowl or a smaller saucepan, we will cook melted cheese in a water bath.
Grind cottage cheese, salt, soda and egg well in a blender.

it basic recipe melted cheese. If the cottage cheese is low-fat, you can add 50-100 grams of butter. Processed cheese can be made with sugar and vanilla, herbs, garlic and spices can be added. It will work without the egg too. good cheese. Try, experiment and make homemade cheese to your taste.

Hello dear friends! Today I will tell you how to make a very tasty homemade cheese. There are a lot of cooking recipes, but I picked up the simplest and fastest.

Of course, the basis of all varieties and types is milk or products made from it. When we buy it in the store, that's one thing. What they put in it, we ate. But in the process of cooking at home, you can experiment and add various spices and fillers, put as much salt as we like.

In today's selection there are also simple classic options, and ideas for experiments. For example, I like to add some fresh greenfinch. And mine also like it when pieces of sweet pepper or even boiled ham are added there. It turns out just an awesome snack.

Try at least once to make such a product yourself at home and treat your loved ones. You'll see, they appreciate it. In addition, it will be much cheaper to purchase food for cooking than finished product in the shop.

To make cheese, you can use milk of any fat content. Suitable for both home and store. The same goes for other dairy ingredients.

Here is one of classic recipes cooking hard cheese. Everything is done very easily and quickly. None special efforts You do not need to apply and in time you will spend no more than 20 minutes.

Ingredients:

• Cottage cheese - 700 gr
• Milk - 1 l
• Soda - 1 teaspoon without a slide
• Salt - 2 teaspoons
• Eggs - 2 pcs
• Butter - 30-50 gr

Cooking:

1. Put the cottage cheese in a saucepan and knead so that there are no lumps left. Then pour in the milk and put on slow fire. Constantly stirring, wait until the curd begins to bunch up and a clear yellow whey appears.

2. In a colander, put gauze folded in several layers and transfer the cottage cheese there. Leave until all the whey has drained through cheesecloth into a bowl on which a colander will be placed.

3. Next, put the butter in a saucepan and melt it over a fire, then transfer the prepared cottage cheese there. Beat in eggs and add salt and soda. Mix everything well with a spoon or spatula until smooth. The mass will be very thick.

Stir vigorously so that the curd does not burn. You can even periodically remove from the fire.

4. Prepare the container and lay out the cling film there. Then transfer the mass into it and shape it. When laid in the form, cover the top with the edges of the cling film and put in a cold place until cool.

5. The result is a very tasty and tender homemade hard cheese.

A simple recipe for cooking from milk and sour cream

Another easy and affordable option. Prepare the pot in advance, preferably with non-stick coating. As well as a colander and clean gauze. If there is no gauze, then a simple, not dense matter will do. You also need a suitable load, for example liter jar with water. And you can start cooking.

Ingredients:

• Milk - 2 l
• Sour cream 15% - 180 gr
• Salt - 1 heaping tablespoon
• Lemon - 1 pc.

Cooking:

1. Pour the milk into a saucepan. Add sour cream and salt to it. Put the pot on the fire until it boils.

Milk you can take any fat content. You can also take pasteurized, in general, what is at hand.

2. In the meantime, take a lemon and squeeze the juice from it through a sieve so that the pulp does not get into. As soon as the milk begins to boil and foam forms. Pour the juice into a saucepan and stir.

After adding lemon juice cheese mass starts to loosen up.

3. Cook, stirring constantly, over low heat until a transparent whey appears.

4. Then remove from the stove. Put a sieve in another pan, put cheesecloth in it and strain. Set the whey aside. It is not needed here, but it is great for preparing other dishes, for example, for.

5. Wrap the mass in gauze and squeeze out the remaining liquid. Then, right in the gauze, make the mass in the form of a cake. Cover with a saucer and place under weight in a cold place for one hour.

6. After an hour, all the remaining liquid is glass. Remove the press, remove the gauze and you will have a very tasty finished product on your hands, which can be immediately cut into pieces and eaten. It turns out to be very elastic and somehow tastes like “Adyghe”.

Cooking hard cheese from cottage cheese and milk

According to this recipe, you don’t need to put anything under the load, but you will still need a clean gauze. The finished product is obtained, as if from a store, only tastier. Because you cook yourself and put everything to your liking. This is good home cooking.

Ingredients:

• Cottage cheese (low-fat) - 1 kg
• Milk - 1 l
• Butter - 100 gr
• Eggs - 2 pcs
• Salt - 1 tablespoon
• Soda - 1 teaspoon

Before starting cooking, knead the cottage cheese properly with a fork so that there are no lumps.

Cooking:

1. Pour milk into a saucepan and dip the chopped cottage cheese into it. Put on medium fire, stir and bring to a boil. Stirring constantly, cook for 15 minutes.

2. Take another pan, put a colander in it. Place cheesecloth in a colander so that the edges remain.

Gauze can be folded into two or three layers.

3. Then pour the resulting mass there. All whey will drain to the bottom of the pan. Leave for a while so that all the residues drain.

4. In a separate bowl, break 2 eggs, add soda and an incomplete tablespoon of salt. And mix well until smooth.

Put salt according to your taste. I love more salty taste so I put in a little more salt than the recipe calls for.

5. Pour water into a large saucepan, about 1/3 of the pot, and put on fire. From above, on the edges of the pan, place a deep dish. curd mass squeeze properly in cheesecloth and put in this dish. Add butter and egg mixture to it.

6. Mix everything until smooth. And thus, constantly stirring, melt it for about 10 minutes. The mass should become thick and viscous.

7. Take the form and grease it with butter. Then transfer the finished product there and level it.

8. Send to the refrigerator for one hour to cool. After that, it can be consumed. It comes naturally yellow color, quite hard and tastes no worse than store-bought cheese.

Delicate "Philadelphia" of sour cream and yogurt

Here's another one wonderful recipe cooking. It turns out wonderful creamy product"Philadelphia". Very tender and tasty. Instead of sourdough, yogurt is used here, which already contains everything you need for cheese.

Ingredients:

• Sour cream 25-30% fat - 300 gr
• Yogurt natural (without flavor additives) - 280 gr
• Lemon juice - 1 teaspoon
• Salt - 1 teaspoon

Cooking method:

1. Mix sour cream with yogurt. Pour the juice squeezed from the lemon there and add salt. Mix all this thoroughly.

The amount of lemon juice depends on the degree of its acidity. If the lemon is not very sour, then add 1.5 teaspoons.

2. Place a colander in a free dish and cover with gauze folded in three layers. Then pour the mass into cheesecloth and carefully close the edges. Place a plate on top of the mass and place a weight on it. Send to the refrigerator for 12 hours.

3. After 12 hours, remove from the refrigerator and free from gauze. Gently turn the gauze onto a plate and get a wonderfully tender cream cheese. It can be transferred to a bowl and put on the table.

Video on how to make cheese at home from milk

In the heat, anything can happen, and milk can turn sour. If you have it sour - it does not matter! You can make wonderful homemade cheese with pepper and herbs from it. And in just 20 minutes.

Ingredients:

• Sour milk - 2 liters
• Hot pepper - 10 gr
• Dill - 50 gr
• Egg - 3 pcs
• Bulgarian pepper - 50 gr
• Salt - to taste

I have already tried to make this product in this way and I can only say one thing - everything turned out quickly, inexpensively and tasty.

A step-by-step recipe for Adyghe cheese from milk and kefir

To try soft and tender cheese, it is not necessary to look for it in the store. It is possible from the simplest and available products cook it yourself. Homemade is always better and tastier. It will take some time for the starter, but the result will be amazing.

Ingredients:

• Milk - 3 l
• Kefir - 1 l
• Salt - 3 teaspoons

Cooking:

1. Pour kefir into a saucepan and put on fire to heat up until whey appears and the curd starts to clot. This takes approximately 5 minutes.

2. Drain the whey into a separate bowl through a sieve or gauze. For further preparation, cottage cheese is not needed, so put it in the refrigerator or you can eat it right away. And leave the whey itself to sour at room temperature for two days.

3. After two days, we will continue to prepare our product. Pour milk into a saucepan and bring it to a boil. Then reduce the heat and pour in the whey. Cook over low heat for 7 minutes until the cheese floats and separates from the whey.

4. Place the colander in a deep bowl so that liquid can drain from it. Put cheesecloth in a colander and drain the contents of the pan, salt and add spices to taste, but not necessary. Close the product on top with gauze, put something flat on it, and then heavy (press). And in this form, leave for a day in the refrigerator.

5. After a day, remove from the refrigerator, free from gauze, transfer to a plate and you can use very tasty, tender, Adyghe cheese.

Soft snack of sour cream and kefir with herbs

Here is another recipe for soft and tender cheese"Philadelphia". only the ingredients and cooking technique are already different from the recipe above, which will absolutely not affect the quality of its taste.

Ingredients:

• Kefir 3.2% fat - 1 l
• Sour cream 25% - 800 gr
• Dill - 1 bunch
• Garlic - 4 cloves
• Salt - 2 pinches

Cooking:

1. In a deep dish, mix kefir, sour cream and salt in homogeneous mass. You can even use a mixer to beat the mass a little.

2. In another bowl, fold the gauze in 4 layers so that the edges remain outward, and pour the mass into it. Then tie the ends of the gauze into a knot and bring it to the sink for 4-5 hours so that excess liquid flows out.

3. Then transfer to a sieve and put under pressure in the refrigerator overnight.

4. After that, free from gauze, transfer the mass to cling film and wrap it in a sausage.

5. Grate the garlic on a fine grater, and finely chop the dill. Unwrap another cling film and sprinkle the herbs and garlic over it. Then unwind the cheese from the film and transfer it to the dill, as if rolling. Then wrap completely with cling film.

6. Put in the refrigerator for a couple of hours, and then you can enjoy wonderfully soft, delicious-tasting cheese.

goat milk recipe at home

Goat milk is much healthier than cow milk. It is as close as possible to the mother. It has more protein and calcium. Dairy products from it are incredibly tasty. I want to present you a very simple and affordable recipe.

Ingredients:

• Goat milk - 2 l
• Lemon - 1 pc.
• Salt and seasonings - to taste.

Cooking method:

1. Pour milk into a saucepan and put on a slow fire. Heat it up until you reach 82-87 degrees. Then take it off the heat and squeeze in the lemon juice. Let stand a little. After about 30 seconds, the milk curdling process will begin.

2. Drain the serum through a colander and cheesecloth placed on it. Then you can set it aside and use it for your own needs, such as pancakes or pancakes. And you can just drink, it is very useful.

3. Tie the ends of the gauze and hang over the sink or over the pan with a spoon. It is necessary that the remaining liquid is glass, so leave it in this position for 30-60 minutes until it stops dripping.

4. Then untie, put on a dish, mix with salt and spices to taste. Shape and serve delicious cheese from goat milk. Even without salt and spices, the taste will be incredible.

How to make delicious cheese from milk and cottage cheese in a slow cooker

For those who do not like fiddling with the stove, but are used to cooking in a slow cooker, I also have a recipe delicious cheese. Check out the very detailed video recipe I picked up. I also cook like this and love to add such products. But only I’m more used to it on the stove, and the poor slow cooker stands on the sidelines and looks at me reproachfully and sadly.

You will need the following products:

• Cottage cheese crumbly - 500 gr
• Milk - 0.5 l
• Butter - 15 gr
• Egg - 1 pc.
• Ham - 80 gr
• Dill - a small bunch
• Salt - to taste
• Soda - 1/4 teaspoon

Now look at a simple cooking method and you will not have any doubts and incomprehensible moments.

You have no idea how delicious it is. Be sure to try. You won't find it in the store for sure.

Of course, there are an incredible number of recipes for making cheese at home. I have selected for you the simplest and fastest. Showed that such delicious snack can be made from almost any liquid dairy product. Choose and try. One of the methods will definitely become your favorite, because everything cooked at home is always tastier than from the store.

Enjoy your meal!